It was time to start using up meat in my freezer and try some new recipes for main dishes. It is often a challenge to figure out what to fix for dinner and not have to eat it for a week because I made so much!! I am pretty good about putting my "Seal A Meal" to work and saving servings for future busy days. I keep index cards clipped on my refrigerator listing what meats are in the freezer and have a separate one for cooked entrees so I don't forget I have things ready to go if I don't want to cook or don't have time to do it. That system works pretty well for me - most of the time!!
I don't eat a lot of beef, but every now and then I just crave it and the short ribs had been calling out to me for awhile, so I decided to borrow a recipe from Framed Cooks to make a delicious meal of Mustard Short Ribs. All I can say is............. Ohhhhhhhhhh Myyyyyyyyyyy Goshhhhhhhh!!!! These were fabulous. I love the way the coarse mustard melted into the beef broth and the meat and created such an unexpected yet rich flavor. And the sour cream blended with the grainy mustard and fresh garlic chives added a tasty cool complement to the tender, juicy short ribs.
The ingredients were relatively simple and straightforward as you can see from the linked recipe above. I followed her recipe pretty much, just changed the potatoes using what I had, and added my favorite seasoning, the Borsari from King Arthur Flour, decreasing the salt, but still adding the pepper called for.
OOPS - forgot to take the ribs out of the fridge and add them to the photo!! |
That DOES look YUMMY!!!!! Can almost smell it!!!!
ReplyDeleteIt was yummy! Thank you.
ReplyDeleteNot sure what happened with the layout - any ideas? Where did all of that white come from??!!?? Sorry!